Peppermint Pie (AIP/Paleo) A.K.A. Christmas Pie

Well its here, Christmas week! Children are on break, gifts are mostly bought, and the traveling has begun. I hope you all are managing your stress well and have made accommodations for your healing diets as you celebrate this wonderful time of year. This will probably be my last recipe of 2015 and it is one that I am super excited about! One of my favorite Christmas desserts growing up was one we called “Christmas Pie”. We only had it on Christmas day so it was a treat we waited for all year long. A peppermint flavored Bavarian cream pie with a chocolate crust… delicious! It was fluffy and pepperminty and just downright amazing. We adapted the pie in our solely gluten free days to have a gluten free chocolate crust, but as we transitioned to paleo and then AIP the pie, sadly, got left behind.

This year, my sister had a request for me… to attempt to AIP-ify the Christmas pie. She missed it and believed that I could do it. I did not believe that I could do it and told her no, but she persisted so eventually I sat down at my computer to think through the chemistry and came up with a rough idea of how to do it. The crust was easy, I adapted a crust recipe I had created in the past to include chocolate or carob, it was the filling I was skeptical of. It needed to hold its shape, but not be too firm so that it could resembled the fluffiness of the Bavarian cream, it needed to be minty enough, and it also needed to be pink so that it resembled an actual peppermint pie that used candy canes… hmm. So I set aside one day to give it a try and to my surprise it worked out perfectly! The texture is just right and the flavor is totally reminiscent of the pie fro my past. I am so excited to share it with my family this Christmas and I hope you and your family will be able to enjoy this special treat too!

After creating over 52 new AIP recipes this year I cannot think of a better way to end the year than with a recipe so near and dear to my heart!

Merry Christmas to all of my wonderful readers! I hope that 2016 will find you healthy and happy!

Preheat oven to 350 degrees. In a food processor combine all of your crust ingredients and blend until well combined. Press your crust into a 9” pie plate forming a full crust. Bake for about ten minutes then set aside to cool. To make your filling, combine your gelatin and cold water in a small bowl. Stir to combine and allow it to sit for about a minute. In a large saucepan combine your coconut milk, sea salt, honey, peppermint extract and coconut butter and add in your gelatin mixture. Bring to a slow boil and immediately reduce to a simmer. Allow it to simmer for about 8 minutes stirring often to make sure that your coconut butter and gelatin are melting. After 8 minutes, remove from heat and stir in your beetroot powder. Pour your filling onto your crust. Chill in the refrigerator for at least two hours to allow it to set completely. Serve cold. If the crust is too firm when chilled heat up each piece in the microwave for 5-10 seconds before serving.

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If you ingest essential oils regularly and are comfortable with that, you could use it. It would obviously be much less. I would recommend just starting with a drop and tasting as you go until you reach your desired flavor.

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